Preheat your oven to 350 degrees F.

Grease and flour a 9" by 5" loaf pan or use parchment paper with overhangs (in this case no dusting with flour is required), and set it aside.

In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and coconut.

In another bowl, cream the butter on medium speed with an electric hand mixer for about 30 seconds. Or you can use a stand mixer for this.

In a separate bowl, combine the sugar and lime zest, and muddle them together until the lime zest releases its juices and incorporates well with the sugar.

Add this mixture and vanilla extract to the creamed butter and beat until fluffy.

Add the eggs, one at a time, mixing well after each addition.

Mix in the extracts until well incorporated.

Add the dry ingredients to the butter mixture in three parts, alternating with buttermilk and lime juice.

Pour the batter into the prepared pan.

Bake time: Bake the cake for about 40 to 45 minutes, or until the top is domed, cracked, and golden brown.

To be sure it's done, insert a toothpick into a few places in the center, and if it comes out clean, it's ready.

Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a cutting board or wire rack and let it cool completely before glazing and slicing.

Sugar Lime Icing: Mix the glaze ingredients in a small bowl, then drizzle the glaze over the cake. Garnish with more lime zest (optional)